ORIGINS
HONG KONG | MACAU
Rich & Sophie have just returned from 5 full-on days at the annual Origins event, hosted in both Hong Kong and Macau.
Origins is a cocktail style event where Classic Fine Foods invite their major suppliers to showcase their brands. With around 250 chefs in attendance in Hong Kong, and 100 in Macau, it was a great opportunity to connect and market the brand, while celebrating 25 years of Classic Fine Foods.
“It was such a fantastic experience – the venues, organisation and hospitality were all exceptional” – Sophie
We now farewell Sophie who is heading abroad to spend the next two years in Newcastle.
Coastal Lamb & Caviar
Sophie networking with local chefs
COASTAL COLOUR
Our friend, Rob Hope-Ede from Onemata in Auckland has yet again amazed us with another Coastal creation.
Rob’s latest masterpiece features Coastal Lamb, beetroot and port puree, butternut, Worcestershire caviar, kumara hash and black garlic.
We cannot wait to try!
PEST MANAGEMENT WORKSHOP AT TUNNEL HILL
On the 9th of October we hosted a Pest Management Workshop in conjunction with the Rangitikei Rivers Catchment Collective at Tunnel Hill.
Dad and Sam were joined by members of the district for an informative workshop lead by Cam Speedy – a freelance wildlife biologist. Cam is based in the Central North Island, and brings over 30 years’ experience in this space.
Covered on the day was effective pest control methods, design, tools and on-farm trap options.
At Coastal Lamb we pride ourselves on our environmental management practices and overall passion for sustainability. It was great to gather and inspire local farmers.
AND THEN THERE WERE THREE…
Welcome to the world Annabelle O’Neil who was born back in March (a St Patrick’s Day special) joining Tom, Millie and big sisters Harriet and Sophie at Maewa Station.
Annabelle loving her first taste of Coastal Lamb!
MEAT EXECUTIVE PROGRAMME
Last week, I attended the Meat Executive Programme in Melbourne.
The 5-day course was a unique blend of skill development, industry learning and networking led by world-class teachers alongside senior industry leaders.
We delved into the future of the Australia-New Zealand meat industry including pandemic disruption and innovation in tough times.
The course was an excellent opportunity to gain insight into today’s market movements and emerging issues.
A highlight for me was hearing from Professor David Hughes, Emeritus Professor of Food marketing, who touched on the challenges the industry faces, and the changing consumer landscape.
I also enjoyed hearing from Kara Hurry from Entente who emphasised in a world of price volatility, weather unpredictability and shifting international policies, one thing remains stable: and that is the consumer’s need for relevance, trust and value.
